The dishes cooked must have standards. Without standards, there can be no measurement, and there can be no goal and quality control. Therefore, the kitchen staff must first work out the quality standards for making various dishes. Then, the food and beverage manager, chefs and experienced chefs often supervise and inspect to ensure that the dishes meet the quality requirements and cost requirements. If there is no standard, the quantity, shape and taste of dishes will be unstable, resulting in great differences in the same dishes. Even because the chef does his own thing, the guests can't grasp your quality standards, and it is difficult to establish a good catering image of the hotel (hotel). Because the kitchen is handmade and experienced, the chef's personal cooking skills are different, but the kitchen is made by division of labor and cooperation. Therefore, setting standards can not only unify the specifications of dishes, make them standardized and standardized, but also put an end to the problem of chefs going their own way. Setting standards is the requirement of chefs when making dishes, and it is also the basis for managers to check and control the quality of dishes. There are often the following standards: 1. The standard menu is the standard to unify all kinds of dishes, and it is the basis of the quantity and quality of dishes, which makes the quality of dishes basically stable. Using it can save production time and energy, avoid food waste, and be beneficial to cost accounting and control. The standard menu basically lists the main ingredients and auxiliary materials in the form of items, specifies the production procedures, defines the plate-loading form and container specifications, and indicates the quality standard, cost, gross profit margin and selling price of the dishes. The requirements for making standard recipes are: the form and description of recipes should be simple, the names of raw materials should be exact, and they should be listed in the order of use. Explain why ingredients need substitutes in the same season. The description should be accurate, try to use terms familiar to local chefs, and explain in detail what is unfamiliar or not commonly used. Since cooking temperature and time have a direct impact on the quality of dishes, the heating temperature and time range during the operation and the cooking degree of Chinese food should be listed. The varieties and specifications of cooking utensils should also be listed, because this is a factor affecting the quality of dishes. The description of product quality standards and serving methods should be concise and to the point. The standard sound score can be formulated flexibly, but it must have practical guiding significance. It is a means of quality control of dishes and a chef's work manual. 2. Menu food delivery menu is a menu food delivery menu set by the kitchen for hotel (hotel) guests. According to the basic characteristics of dishes, it lists the names and quantities of main ingredients, ingredients and various seasonings in an easy-to-understand way. The text list of the feeding list is placed in a prominent position in the side dish room. 3. Scalar menu Scalar menu is to list the ingredients of each dish under the menu as the basis for kitchen preparation, preparation and cooking. Because the menu is also for guests, guests can clearly know the ingredients and specifications of the dishes, which can be used as the basis for selecting materials in the kitchen and also play the role of guest supervision.